Combine all ingredients and stir until it makes a thin liquid. (Note: If you store your peanut butter in the fridge, you’ll need to warm it first. Also warm the coconut oil if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! (Or stick the covered ice cream the freezer for just a minute or two, if you want it completely hard.)

I wish I thought of this last night when I was trying to find a way to drizzle my peanut butter on top of my almond milk/banana ice cream (with World Market salted caramel cocoa mix in it…omgosh, Katie, it was so good!)

I wound up just putting a glob of peanut butter on it and calling it a day 😛

Have you ever tried Sunbutter? It’s made from sunflower seeds in a peanut and tree nut free facility. My daughter is allergic to nuts and we love using sunbutter. Its texture and taste are very similar to nut butters. I bet it would work in this recipe. 🙂

Vanessa, I’ve found high fat/higher calorie plant milk works better than almond milk. I love my almond milk because it’s so low in calories (only 30 calories a cup), but it means it’s not great for rich things like ice cream. My fave milks for that are “whole” soy milk (not the low fat stuff) or coconut milk.